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Favorite way to use chocolate in savory dishes?

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Chocolate in desserts, or sweets, is easy. Been there. Done that.

Nothing wrong with it.

But I want to hear about your favorite way to use chocolate in a savory fashion -- either a dish, or a technique.

My favorite savory chocolate use is a sauce made by combining dark chocolate (80%), with soy sauce and crushed Sichuan Peppercorns.

It's wonderful for braising Chinese style pork ribs, as well as an addition to Dung Po Pork.

And you?

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  1. I add cocoa powder and/or unsweetened chocolate to chili and various other soups and stews - it gives a wonderful, deep undertone to the flavor. I've even used 85% chocolate in a pinch and it's fine. I love your sauce idea - will have to try that!

    1. I've painted milk chocolate onto oven-dried serrano jamón. I have also used it as a topping for white risotto (grated bittersweet) and foie gras (grated; mix of milk and bittersweet), and as a component for a variety of sauces for game meats (works best with caribou for me)

      I have eaten chocolate risotto (not just for dessert - works with quail and scallops) and have had it as a component of a barbecue sauce with pulled pork and brisket.

      I have also had chocolate pasta - that was a miss.

      1. Already mentioned - risotto, barbecue sauce and chili. Mole sauce, of course. And a delicious sauce that pairs with game is bittersweet chocolate and gorgonzola (plus a few other ingredients).

        Sometimes I use it in rubs for beef (i.e. with coffee).

        Most recently grilled shrimp with bittersweet chocolate mousse.

        1. What a wonderful sounding sauce, I'll be trying it soon. The only savory chocolate I've done is mole.

          1 Reply
          1. re: karenfinan

            After eating it here I had the need to replicate it. Awesome with venison! An interesting article.
            http://vueweekly.com/dish/story/beef_...

          2. Melted dark chocolate and EVOO is a magic combination. I first read about it in Anya von Bremzen's The New Spanish Table. She suggests spreading it on toast and sprinkling it with sea salt.